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Jamaican Chocolate Cookies with Caramel Creme

Name: Jamaican Chocolate Cookies with Caramel Creme
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 2-1/2 dozen cookies
Cuisine: Caribbean, Jamaican
Ingredients: 1 package (11-1/2 ounces) semisweet chocolate chunks, divided; 1/2 cup butter, softened; 1/2 cup confectioners' sugar; 1/2 cup mashed sweet potatoes; 1 teaspoon minced fresh gingerroot; 1/2 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 1/4 cup cornstarch; 2 tablespoons baking cocoa; 1-1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; FILLING:; 2/3 cup whipped cream cheese; 1/3 cup dulce de leche; 2 tablespoons sweetened condensed milk; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1/8 teaspoon salt

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Total Time

Prep: 45 min. + standing Bake: 10 min./batch + cooling

Makes

about 2-1/2 dozen cookies

I made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North Dakota

Jamaican Chocolate Cookies with Caramel Creme Recipe photo by Taste of Home

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Ingredients

1 package (11-1/2 ounces) semisweet chocolate chunks, divided
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup mashed sweet potatoes
1 teaspoon minced fresh gingerroot
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FILLING:
2/3 cup whipped cream cheese
1/3 cup dulce de leche
2 tablespoons sweetened condensed milk
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt

Directions

Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in sweet potatoes, cooled melted chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and salt; gradually beat into creamed mixture.
Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.
Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half the cookies; cover with remaining cookies.
For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over tops of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.

Nutrition Facts

1 sandwich cookie: 134 calories, 7g fat (5g saturated fat), 12mg cholesterol, 103mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 2g protein.

Jamaican Chocolate Cookies with Caramel Creme

Ingredients

Directions

Nutrition Facts

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